8. Peel the sweet potato, discarding the skin, and mash it up in a small bowl.

9. Add the mashed sweet potato into the almond butter/honey mixture and stir until everything is creamy and well mixed.

10. Pour the liquid mixture into the dry and mix until everything is well combined.

11. Add both the chopped Craisins and almonds into the bowl. Stir well until everything is well combined.

12. Drop dough by heading 2.5 tablespoon-sized balls onto the prepared cookie sheet, spacing them about 2 inches apart. Use your hands to roll into
balls and flatten down until they are roughly ½ inch thick.

13. Sprinkle the top of the cookies with the coconut sugar, lightly patting down each cookie to adhere the sugar to the tops.

14. Bake for 20-21 minutes until the cookies feel just set and almost slightly “springy” to the touch. They set up a lot more on the pan.

15. Remove pan from oven and set it on a rack. Let it cool completely on the pan, do not transfer to a cookie sheet.